Peppermint Bark Ice Cream

I teach about 180 students. I pass out candy canes before our winter break, and always end up with extras. Usually I hang the leftover candy canes on our tree, and then toss them when we take the decorations down. This year, I actually put them to use. I ended up using about 7 of the regular size (not mini) candy canes in the ice cream. I still have extras, so another batch may be in the making soon.


Peppermint Bark Ice Cream
Adapted from Peppermint Ice Cream
From Ice Cream, published by Williams-Sonoma

2 ½ c heavy cream
½ c whole milk
1 ¼ c sugar
2 tsp vanilla extract
½ c crushed peppermint candies
3 oz white chocolate chopped
4 oz milk or dark chocolate, chopped

Stir the cream, milk, sugar, and vanilla together in a bowl until the sugar dissolves. Chill for 1 hour. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. Just before stopping the machine, add the peppermint candies, and both chocolates. Transfer to a freezer safe bowl and freeze until firm.